Basic Alchemy lunch

A lunch cooked for day one of Michael Rossoff‘s three day workshop Basic Alchemy, hosted by the Concord Institute. We created a delicious Puy Lentil, Pea, Mint & Lettuce Soup, followed by a plate of Rice & Barley, Age Dashi Tofu with a rich Mushroom Gravy, Carrots slow cooked in Sesame Oil with Chives & Butter and a Watercress Salad with Daikon, Granny Smith Apple and a Tahini Orange dressing. To finish, an Almond Cookie dessert served with Oatly Vanilla Cream.